Japanese Katsu Sando | Crispy Chicken Sandwich

Shred or thinly slice the white cabbage, mix with a pinch of salt and let it sit for about 5 minutes to soften.

For the sauce, stir together the tomato ketchup and soy sauce in a small bowl until smooth. Pat the chicken breast fillets dry, pound lightly if necessary, and season both sides with salt and pepper.

Prepare three shallow plates: one with smooth wheat flour, one with the beaten egg, and one with panko breadcrumbs. Coat the chicken breast fillets first in flour, then dip into the egg, and finally press firmly into the panko breadcrumbs on all sides.